Sunday Dinner Chicken, Stuffing, and Mashed Potatoes
Sunday Dinner Chicken, Stuffing, and Mashed Potatoes
Ingredients
For the Chicken
- 5 chicken thighs, bone-in, skin-on
- 1 tablespoon Cavenders seasoning, or to taste
- 1 tablespoon Kinders Garlic & Herb seasoning, no salt, or to taste
- 2 tablespoons olive oil
- 1 cup chicken broth, for deglazing
- 2 tablespoons all-purpose flour, for gravy
For the Stuffing
- 3 cups chicken broth
- 1/2 stick unsalted butter
- 1 box Stove Top Stuffing mix, standard size
- 1 cup carrots, diced
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 1 tablespoon olive oil
- 1/4 stick unsalted butter
- 1/2 batch cornbread, pre-made, crumbled
- 1 cup jarred gravy, or as needed
- 2 tablespoons unsalted butter, cut into pads, for topping
For the Mashed Potatoes
- 2 pounds red potatoes, diced into 1-inch pieces
- 1/2 stick unsalted butter, softened
- 1/2 cup milk, warm, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Dice the red potatoes, carrots, onion, and celery. Season the chicken thighs generously with Cavenders seasoning and Kinders Garlic & Herb seasoning.
⏱️ 10 min•🌡️ 350
- 2
Prepare the stuffing: In a medium pot, bring 3 cups of chicken broth to a boil. Add 1/2 stick of butter to the boiling broth until melted. Remove from heat, then stir in the Stove Top Stuffing mix according to package directions. Let it sit, covered, for 5 minutes.
⏱️ 10 min
- 3
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil and 1/4 stick of butter over medium heat. Add the diced carrots, onion, and celery. Sauté until softened, about 5-7 minutes. Remove the sautéed vegetables from the pot and set aside, leaving any residual oil and butter in the pot.
⏱️ 7 min
- 4
Add the sautéed vegetables to the prepared stuffing. Crumble about half of the pre-made cornbread into the mixture. Gently fold everything together until combined. Transfer the stuffing mixture into a 9x13 inch baking dish. Pour the jarred gravy evenly over the top of the stuffing and dot with pads of butter. Bake for 30 minutes.
⏱️ 35 min•🌡️ 350
- 5
While the stuffing bakes, cook the chicken: In the same Dutch oven used for the vegetables, add 2 tablespoons of olive oil over medium-high heat. Place the seasoned chicken thighs skin-side down into the hot pot. Cook for 5-7 minutes without moving them, allowing the skin to crisp and brown.
⏱️ 7 min
- 6
Flip the chicken thighs and cook for another 4 minutes on the bottom side. Remove the chicken from the pot and set aside. Deglaze the bottom of the pot with 1 cup of chicken broth, scraping up any browned bits. Return the chicken thighs to the pot, skin-side up. Transfer the pot to the preheated oven and bake for 20 minutes.
⏱️ 24 min•🌡️ 350
- 7
While the chicken and stuffing are baking, prepare the mashed potatoes: Place the diced red potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min
- 8
Return the drained potatoes to the pot. Add 1/2 stick of softened butter, 1/2 cup warm milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mash the potatoes until smooth and creamy, adding more milk if needed to reach your desired consistency.
⏱️ 5 min
- 9
Once the stuffing has baked for 30 minutes, switch the oven to broil. Broil the stuffing for 3 minutes, or until the top is golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 3 min
- 10
Remove the chicken from the oven. Carefully remove the chicken thighs from the Dutch oven. Place the Dutch oven back on the stovetop over medium heat. Whisk 2 tablespoons of all-purpose flour into the remaining liquid and drippings in the pot. Bring to a simmer, whisking constantly, until the gravy thickens to your desired consistency.
⏱️ 5 min
- 11
To serve, place a generous scoop of mashed potatoes on a plate. Top with a spoonful of the cornbread stuffing, then add a chicken thigh. Ladle the freshly made gravy generously over the chicken, stuffing, and potatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sunday Dinner Chicken, Stuffing, and Mashed Potatoes
For the Chicken
- 5 chicken thighs, bone-in, skin-on
- 1 tablespoon Cavenders seasoning, or to taste
- 1 tablespoon Kinders Garlic & Herb seasoning, no salt, or to taste
- 2 tablespoons olive oil
- 1 cup chicken broth, for deglazing
- 2 tablespoons all-purpose flour, for gravy
For the Stuffing
- 3 cups chicken broth
- 1/2 stick unsalted butter
- 1 box Stove Top Stuffing mix, standard size
- 1 cup carrots, diced
- 1/2 cup yellow onion, diced
- 1/2 cup celery, diced
- 1 tablespoon olive oil
- 1/4 stick unsalted butter
- 1/2 batch cornbread, pre-made, crumbled
- 1 cup jarred gravy, or as needed
- 2 tablespoons unsalted butter, cut into pads, for topping
For the Mashed Potatoes
- 2 pounds red potatoes, diced into 1-inch pieces
- 1/2 stick unsalted butter, softened
- 1/2 cup milk, warm, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Dice the red potatoes, carrots, onion, and celery. Season the chicken thighs generously with Cavenders seasoning and Kinders Garlic & Herb seasoning.
⏱️ 10 min•🌡️ 350 - 2
Prepare the stuffing: In a medium pot, bring 3 cups of chicken broth to a boil. Add 1/2 stick of butter to the boiling broth until melted. Remove from heat, then stir in the Stove Top Stuffing mix according to package directions. Let it sit, covered, for 5 minutes.
⏱️ 10 min - 3
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil and 1/4 stick of butter over medium heat. Add the diced carrots, onion, and celery. Sauté until softened, about 5-7 minutes. Remove the sautéed vegetables from the pot and set aside, leaving any residual oil and butter in the pot.
⏱️ 7 min - 4
Add the sautéed vegetables to the prepared stuffing. Crumble about half of the pre-made cornbread into the mixture. Gently fold everything together until combined. Transfer the stuffing mixture into a 9x13 inch baking dish. Pour the jarred gravy evenly over the top of the stuffing and dot with pads of butter. Bake for 30 minutes.
⏱️ 35 min•🌡️ 350 - 5
While the stuffing bakes, cook the chicken: In the same Dutch oven used for the vegetables, add 2 tablespoons of olive oil over medium-high heat. Place the seasoned chicken thighs skin-side down into the hot pot. Cook for 5-7 minutes without moving them, allowing the skin to crisp and brown.
⏱️ 7 min - 6
Flip the chicken thighs and cook for another 4 minutes on the bottom side. Remove the chicken from the pot and set aside. Deglaze the bottom of the pot with 1 cup of chicken broth, scraping up any browned bits. Return the chicken thighs to the pot, skin-side up. Transfer the pot to the preheated oven and bake for 20 minutes.
⏱️ 24 min•🌡️ 350 - 7
While the chicken and stuffing are baking, prepare the mashed potatoes: Place the diced red potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min - 8
Return the drained potatoes to the pot. Add 1/2 stick of softened butter, 1/2 cup warm milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mash the potatoes until smooth and creamy, adding more milk if needed to reach your desired consistency.
⏱️ 5 min - 9
Once the stuffing has baked for 30 minutes, switch the oven to broil. Broil the stuffing for 3 minutes, or until the top is golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 3 min - 10
Remove the chicken from the oven. Carefully remove the chicken thighs from the Dutch oven. Place the Dutch oven back on the stovetop over medium heat. Whisk 2 tablespoons of all-purpose flour into the remaining liquid and drippings in the pot. Bring to a simmer, whisking constantly, until the gravy thickens to your desired consistency.
⏱️ 5 min - 11
To serve, place a generous scoop of mashed potatoes on a plate. Top with a spoonful of the cornbread stuffing, then add a chicken thigh. Ladle the freshly made gravy generously over the chicken, stuffing, and potatoes.
⏱️ 3 min